Cakes & pastries

Easter lamb vegan

Name: Easter lamb vegan
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: For 1 Easter lamb:
Ingredients: 240 g spelled flour 630; 125 g Rapunzel frying oil; 80 g Rapunzel cristallino cane sugar; 80 g Rapunzel almonds roasted, ground; 1 pack of Rapunzel bourbon vanilla sugar with Cristallino; 1/2 tsp baking powder; 1/2 tsp soda; powdered sugar; 140 ml plant milk (soy o. almond); 1 lemon

70 Min.

For 1 Easter lamb:

Vegan

Info

Perptime 20 Min.
Baketime 50 Min.

Ingredients

Portions

240 g spelled flour 630
125 g Frying oil
80 g Cristallino cane sugar HIH
80 g Almonds roasted, ground
1 Bourbon vanilla sugar with Cristallino HIH
1 tsp baking powder
1 tsp soda
powdered sugar
140 ml plant milk (soy o. almond)
1 lemon

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 160 ° C.

Mix the frying oil together with the sugar and vanilla sugar and beat until frothy.

Then stir in the flour, baking soda, baking powder, almonds and the zest of a lemon. Add the plant drink and mix everything well. The dough is relatively firm - it should not be too liquid, add some flour if necessary.

Brush the baking pan (preferably in the form of Easter lamb) with oil and pour in the dough. Bake in the oven for about 50 minutes. Let the vegan Easter lamb cool and then take it out of the baking tin. Sprinkle with a little powdered sugar.

USED RAPUNZEL PRODUCTS

Almonds roasted, ground

Cristallino cane sugar HIH

Frying oil